Description
Packed with oats, chocolate chips, shredded coconut, and crunchy nuts, Cowboy Cookies are the ultimate all-in-one treat. These hearty, chewy cookies are perfect for any occasion—whether you’re sharing them at a potluck, packing them for a picnic, or sneaking one as a midnight snack. Easy to make and even easier to love, they’re a guaranteed crowd-pleaser!
Ingredients
- 2 cups (260 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (180 g) old-fashioned rolled oats
- 1 cup (85 g) sweetened shredded coconut
- 1½ cups (255 g) semisweet chocolate chips
- 1 cup (115 g) chopped pecans or walnuts
Instructions
- Prepare Your Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. - Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Set aside. - Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2–3 minutes. - Add the Wet Ingredients
Beat in the eggs one at a time, ensuring they’re fully incorporated. Add the vanilla extract and mix until combined. - Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to maintain the cookie’s soft texture. - Fold in the Mix-Ins
Using a spatula, gently fold in the rolled oats, shredded coconut, chocolate chips, and chopped nuts until evenly distributed. - Scoop and Shape
Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. - Bake the Cookies
Place the baking sheets in the preheated oven and bake for 10–12 minutes, or until the edges are lightly golden. The centers may appear slightly underdone but will firm up as they cool. - Cool and Enjoy
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. Serve warm or store for later.
Notes
- Make-Ahead Tip: Freeze the cookie dough in pre-scooped balls for quick, fresh-baked cookies anytime. Bake directly from frozen, adding 1–2 minutes to the baking time.
- Nut-Free Option: Omit the nuts and replace them with extra chocolate chips or dried fruit.
- Storage: Store baked cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
- Customization: Feel free to swap out the chocolate chips for white chocolate or butterscotch chips, or add dried cranberries for a fruity twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American